Bring a large saucepan of salted water to a steady boil. Add the elbow macaroni and cook until the pasta is just tender. You want the texture to hold up once mixed with the cheese sauce. Drain and set aside, leaving a little moisture on the pasta so it doesn’t stick.

Pour the milk into a small pot and heat it gently until warm. Keeping the milk warm helps the sauce come together smoothly. Take it off the heat once you see small bubbles around the edges.

Place a separate saucepan over medium heat and melt the butter. Add the flour and whisk until the mixture thickens. Keep whisking so the mixture stays smooth. The goal is a simple base that will help the cheese cling to the pasta.

Slowly pour in the warm milk, whisking as you go. Continue stirring until you see the sauce start to thicken. This mixture forms the body of the creamy mac and cheese.

Lower the heat and stir in the sharp cheddar and Pecorino Romano. Stir until the cheeses melt, creating a sauce with a steady, smooth texture. Add paprika, dry mustard, and garlic powder if you want a touch more flavor. Season with more salt if needed.

Add the cooked elbow macaroni to the cheese mixture. Stir until every piece of pasta is coated. This part always reminds me of the way Homeroom mixes their mac and cheese right at the table in Oakland—simple, warm, and satisfying.

Mix the melted butter with the panko breadcrumbs. Sprinkle the topping over the mac and cheese if you want extra crunch. This step brings the dish closer to what many diners look for when they think of a Homeroom-style mac and cheese recipe.

Place the mac and cheese under the broiler for a short time until the topping turns golden. Keep an eye on it, as it changes color fast under high heat.